Sensory attributes of dishes containing shrimp paste with different concentrations.
The shrimp paste called belacan is a traditional umami taste condiment extensively used in Malaysia that is rich in glutamate and 5'-nucleotides. The aim of this study was to determine the concentration of glutamate and 5'-nucleotides of various types of foods prepared with belacan and to...
Saved in:
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2010
|
| Online Access: | http://psasir.upm.edu.my/id/eprint/16668/ http://dx.doi.org/10.1016/j.appet.2010.06.007 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Be the first to leave a comment!